*4.14. Packaging Test of CS/PVOH/HNT and CS/PVOH/TO@HNT Coatings in Preservation of Kiwifruits*

15 kiwifruits of as close to the same shape as possible and the same ripeness were purchased from the local supermarket and they were divided into four groups with three fruits each. The first group of three kiwifruits was used as blank uncoated samples. The other three groups with three kiwifruits each were coated with pure CS/PVOH solution, CS/PVOH/10HNT solution, and CS/PVOH/10TO@HNT. CS/PVOH/10TO@HNT coating solution was selected as the optimum one according to each higher water/oxygen barrier properties shown hereabove which are critical for such active fruit coatings. Therefore, the uncoated and coated kiwifruits were put in a tray, stored under room humidity at 25 ◦C, and observed daily for any visible changes or fungal growth on their surfaces over 21 days. For the coating of kiwi fruits, dipping for 1 min in the selected coating solutions was followed (see part (4) in Figure 12).
